Forshmak is a cold appetizer made from chopped herring with apples, eggs, butter. This dish came to us from the East Prussian cuisine, where it was originally made from meat or cheap herring and baked with potatoes, onions, hot peppers, sour cream. There are many recipes for forshmak: some chefs add nuts and bread to the main recipe, others add cheese, mustard, and replace butter with lean butter. All this is permissible and subject to the proportions, the dish turns out to be tasty and original.

How to cook a classic forshmak

This forshmak is made quickly and has a delicate and refined taste. Required products: one herring, two hard-boiled eggs, an apple, a piece of white bread, 100 gr. butter, 1 onion, a glass without a quarter of milk. Greens - parsley, dill.

• Remove the skin, guts, bones from the herring and cut the fillets into pieces. Soak a bun in milk.
• Eggs, onions, apple, peel, chop, combine with herring and squeezed crumb, pass the mixture through a meat grinder.
• Introduce the dissolved butter, green tea into the minced meat, salt as needed. Whisk everything in a mixer until smooth. Fill a salad bowl with a chilled mass, put onion rings and cranberries on top. Serve with Borodino bread to sour cabbage soup, stewed vegetables, strong alcohol.

How to cook potato forshmak

A nourishing forshmak is obtained with the addition of potatoes, and the dish goes both as an appetizer and as the main dish. For cooking you need: 4 boiled potatoes, 3 steep yolks, 1/4 of a loaf, fillet of two herrings, an apple, an onion, 50 ml of olive oil and 9% vinegar, 1/2 cup milk, 1 tbsp. l. mustard.

Soak herring and bread in milk. Chop apple, eggs, onion, potatoes. Mix the herring and bread with the rest of the ingredients, place in a blender and bring to an airy state. Next - add vinegar, mustard, beat for a couple of seconds and fill the herring. Garnish with grated egg yolk and chives, chill and treat before dinner to whet your appetite.

How to cook dietary forshmak

A low-calorie snack option for diet lovers and a tasty meal. Ingredients: 500 gr. herring fillet, three boiled eggs, two apples, onion. From spices - 0.5 tsp each. paprika and nutmeg.

Peel and chop eggs, vegetables, herring, then add seasonings, beat. The resulting spicy pate is perfect with a cracker, crispbread or toast.

How to cook forshmak in Odessa

This appetizer has a pungent flavor due to its strong herbs and spices. Take - 400 gr. herring, 2 onions, an apple, an egg and cut into slices. Add 0.5 cups of vegetable oil to the mass, the pulp of three cloves of garlic, a pinch of coriander, black pepper, Brazil nut. Stir with a mixer, put in a bowl, hide in the refrigerator for a couple of hours. After the time has elapsed, spread the paste on toasted rye bread, sprinkle with chopped dill and parsley and you can taste.

How to cook forshmak in the oven

Hot forshmak is nothing more than a regular herring casserole with various additives. It will take a little food and time, and the dish will turn out to be delicious and will take its rightful place not only at the dinner table, but also on the festive table.

Pour half a glass of milk over two slices of the roll. Peel and grate 3 boiled potatoes, two carrots, an apple, 100 gr. cheese. Mix everything with 200 gr. chopped herring, raw egg, bread, 1 tsp. sugar, a pinch of pepper. Grease a baking dish, sprinkle with flour, add herring mince and bake in the oven at 180º for 30 minutes. Cut the prepared casserole into portions, put on a nice plate, serve hot.

Choose and cook your favorite recipe, or add ingredients of your choice to get a new and unique taste of this popular food.

Herring forshmak, a classic recipe with step by step photos which we will look at today has a very interesting history. I am sure that in the understanding of many housewives, forshmak is a cold fish appetizer in the form of herring, bread and apple. The way it is. This is exactly what the classic Jewish forshmak looks like, but few people know that forshmak can also be not only a cold appetizer, but also a full-fledged hot dish and not only fish, but also meat. Are you surprised?

Herring forshmak - history

Forshmak began to be prepared around the end of the 15th century in the Scandinavian countries. For the preparation of forshmak, herring and meat were used, which were baked finely chopped and mixed with potatoes, onions and eggs.

Later the forshmak moved to Jewish cuisine. Interestingly, for the preparation of forshmak, fish of not the first quality, the so-called "rusty herring", was used. Thus, it is possible that Jewish housewives processed not the first grade herring into a delicious snack and, of course, were very proud of their invention. It was not only tasty, but also very economical, so to speak, in a Jewish way. Herring forshmak recipe so passed down from generation to generation.

The appetizer was to everyone's taste - both adults and children. It has taken root in Jewish cuisine and is called "Geakte Gering", which means pieces of herring.

The traditional Jewish herring forshmak is served either in a large dish, laid out in the shape of a fish, or immediately spread on black bread. Forshmak is considered an excellent snack with vodka, which is why it is prepared for a festive table.

To cook a truly delicious herring forshmak according to the classic recipe, you need to know some tricks. The quality and taste of forshmak is especially influenced by the quality of the main ingredient - herring.

Take the herring of the first freshness, it is very desirable that it is greasy and not too salty. For piquancy and pungency at the end of cooking, you can add a little to the herring forshmak.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onions - 1 pc.,
• Baton - 2-3 slices,
• Milk - 0.5 cups
• Butter - 150 gr.,
• Salt to taste.

Herring forshmak - a classic recipe

The preparation of forshmak begins with the preparation of the fish. Cut off the head of the herring.

Remove the insides. After that, rinse the fish well inside. Make an incision in the back of the fish, along the dorsal fin. Remove the skin from it, and then carefully remove the ridge. Cut the resulting herring fillets into smaller pieces.

Cut the boiled eggs into cubes.

Wash the apple. Peel it off, as well as cut the egg into small cubes.

Chop the onions into cubes.

Soak the loaf in milk for 10 minutes.

Put all the ingredients - herring, eggs, onions, apples in a bowl. Squeeze the loaf from the milk. Add to bowl with the rest of the ingredients.

Now all the ingredients for making forshmak according to the classic recipe must be chopped. This can be done both with a meat grinder and with a hand blender. In this recipe, all these products have been minced.

Now you need to add butter and salt to the almost finished herring forshmak.

Add very little salt, taking into account that the herring is salted. Butter must be taken soft so that it can be easily grinded in a forshmak.

Before serving forshmak according to the classic recipe should cool well. After one hour spent in the refrigerator, it can be served.

Herring forshmak. Photo

How to serve forshmak?

Forshmak you can file, as I wrote above, in two ways. The first way is to serve it as a paste mass, where everyone who wants to spread it on bread with their own hands right at the table. The most popular way to serve a dish is to serve it like a fish-shaped pate. For his herring forshmak is laid out in an oval dish with a slide. Decorate with herring head and tail.

The body of the "fish" is decorated in almost the same way as the stuffed one. They make a net of mayonnaise, decorate with dill leaves, olives, viburnum berries. The second way - herring forshmak is served directly on sandwiches, while decorating them with boiled yolk crumbs and chopped onions.

Now let's look at how to make herring forshmak with potatoes.

Ingredients:

• Lightly salted herring - 1 pc.,
• Apple - 1 pc.,
• Onion - 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Butter - 100 gr.,
• Salt to taste
• Ground black pepper - a pinch.

Herring forshmak with potatoes - recipe

This forshmak will differ from the previous one not only in composition and ingredients, but also in consistency. To prepare it, just like for the first recipe, you need to prepare the herring - separate the fillet from the bones and chop it finely.

Chop eggs, apples and onions into small pieces.

Peel boiled in uniforms. Grate it with a medium grater.

Place all ingredients in a bowl.

To make herring forshmak delicious, add salt, black pepper and butter. Use a hand blender to grind all ingredients until a paste is obtained.

Serve the forshmak sprinkled with yolk and green onions. Enjoy your meal.

Hot herring forshmak in Jewish style is no less tasty.

Ingredients:

• Fresh herring - 2 pcs.,
• Baton - 3-4 pieces,
• Milk - 150 ml.,
• Onions - 1 pc.,
• Eggs - 2 pcs.,
• Salt to taste
• Ground black pepper - a pinch
• Breadcrumbs - about 2030 gr.,

Jewish hot herring forshmak - recipe

Soak the loaf slices in milk. Separate the fillet from the bones of the herring. Peel the onion. Pass the onion, loaf and herring through a meat grinder. Beat the eggs into the minced fish. Season with salt and pepper to taste. Stir the foreschmak base thoroughly.

Grease the mold with sunflower oil or a piece of butter. Place the minced fish in it. Sprinkle the forshmak with bread crumbs. Bake hot herring forshmak in Jewish style for 30 minutes at 190C.

I would be glad if you liked these homemade forshmak recipes. Bon appetit and delicious meals.

Forshmak is a long-standing dish of Jewish cuisine, more precisely, it is a Jewish appetizer made from chopped herring, that is, a paste that is served before the main course.

There are so many different recipes for mincemeat that it is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or you can even bake it. Each of you can choose the recipe for making minced meat that will suit your taste.

Forshmak classic recipe

To prepare forshmak, we need the following products:

• Salted herring fillet - 400 grams;
• Onions - 100 grams, this is about 1 onion;
• Chicken egg - 2 pieces;
• Green apple - 100 grams (one apple);
• Butter - 100 grams.

Preparation:

1. Well, let's start preparing a classic Jewish snack - minced meat. First of all, cut the finished herring fillet into small pieces.
2. Now we put water on fire for boiling eggs. Cook hard-boiled eggs. Then we take the onion, peel it and coarsely cut it into cubes.
3. In the same way, we take an apple, wash it, then peel it and chop it coarsely. Cut hard-boiled eggs in the same way.
4. After that, take a bowl and mix all the chopped ingredients in it, mix them well. Then we send the contents of the bowl to a blender and grind until smooth. You should get a paste-like mass.
5. Now add softened butter to this pate and mix this mixture well. That's all, minced meat is ready!
6. As you can see, it is done very simply and, most importantly, it turns out quite inexpensively and incredibly tasty!
7. You can serve minced meat by spreading it on a baguette or loaf, or simply put it on bread and decorate with herbs. Bon Appetit!

Farshmak recipe with potatoes

Having prepared forshmak according to this recipe, it immediately becomes clear why a dish from the category of an appetizer can be used as the main one. After all, it already contains bread and potatoes, which could well become a side dish for herring.

In order to cook minced meat with potatoes, we need the following ingredients:

• Salted herring - one piece;
• Chicken egg - two pieces;
• Potatoes - two things;
• Vegetable oil - 1 tablespoon;
• Greens or just green onions - to decorate the dish.

Preparation:

1. In order to cook a really delicious minced meat, you need to take the most common salted herring, in jars and pickled is not suitable.
2. So, we take the herring, clean it and remove the bones, carefully examine each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.
3. Now you need to boil the potatoes and eggs. After the potatoes and eggs have boiled, wait until the food has cooled down and then peel it.
4. We take a meat grinder and pass herring, eggs and potatoes through it. Now we take a deep bowl and mix our ingredients in it into a homogeneous mixture.
5. Add a tablespoon of vegetable oil to the finished mass so that our mincemeat is not dry.
6. That, perhaps, is all! Jewish minced meat is ready! It can be spread on white bread or a loaf, but best of all on a baguette or croutons, you can sprinkle it with finely chopped herbs. Bon Appetit!

Farshmak with cottage cheese

Surely, many of us find it hard to believe that products such as herring with cottage cheese can be combined in one dish. Try to make minced meat with cottage cheese and see for yourself that it is delicious!

So, for the preparation of minced meat with cottage cheese, we need the following products:

• Salted herring fillet - 4 pieces;
• Cottage cheese - one two-hundred-gram pack;
• Butter - 100 grams (half a pack);
• Onions - 1 onion.

Preparation:

1. Well, let's proceed, directly, to the preparation of minced meat with cottage cheese. We take the herring fillet and cut it into small pieces and pass them through a meat grinder.
2. Now we take the onion and peel it and also pass it through a meat grinder. We do the same with oil. After that we need a large bowl. We send all the ingredients to a bowl and mix thoroughly.
3. Add cottage cheese last. And mix well again. That's all you are done. You can serve it spread over croutons or just as a snack. Bon Appetit!

Farshmak with carrots

This recipe for minced meat with the addition of carrots is a pretty spicy, but insanely delicious appetizer. It has a very delicate and pleasant taste that every member of your family will surely enjoy.

So, in order to prepare minced meat with carrots, we need the following ingredients:

• Salted herring - 1 piece;
• Carrots - 1 piece;
• Chicken egg - 1 piece;
• Butter - 100 grams (half a pack).

Preparation:

1. Let's not talk a lot and start preparing this delicious snack. First of all, we will deal with the longest process - cooking.
2. Take an egg and carrot and cook them in one saucepan. We bring to a boil and after about 10-12 minutes we take out the boiled egg, after another 15 minutes we take out the carrots.
3. We are waiting for them to cool down a little, why do we peel the carrots from the peel, and the egg from the shell. If you have a blender, grind them in a blender. If you do not have a blender, then we simply pass it several times through a meat grinder.
4. Now we start to fish. We thoroughly cleanse of the skin, take out all the insides, the ridge and very carefully remove all the bones. Now we cut the herring into pieces and grind it in a meat grinder or blender.

The classic recipe for herring forshmak in Odessa

The zest of Odessa-style forshmak is the cooking technology. Part of the ingredients for the pate is chopped in a meat grinder, and part with a kitchen knife. Butter, whipped into a creamy mass, makes the forshmak airy. In addition, for the preparation of Odessa forshmak, you need to use Semerenko apples.

Ingredients for the recipe:

• slightly salted herring 1 pc.
• Semerenko apple 1 pc.
• onion 1 pc.
• eggs2 pcs.
• garlic 2 cloves
• coriander 1/2 tsp
• ground dried ginger 1/2 tsp
• butter 100 g.
• salt, black pepper to taste

How to cook herring forshmak:

1. Peel the herring from skin and bones. Peel the apple from seed boxes. 2/3 fillets and apples chop with a meat grinder or blender. Raw peeled onions, garlic - chop. Eggs - boil and cool. Combine onions, garlic, eggs, and spices in a bowl. Connect the two masses.
2. Whisk softened butter into a fluffy mass. Add oil to forshmak. Season with salt and pepper.
3. Finely chop the left 1/3 herring and apples with a knife and stir in to the bulk. Forshmak will turn out to be watery. Do not be discouraged, but put it in the refrigerator. It will acquire the desired thickness when it cools.

Feeding method: Serve forshmak in Odessa style on black rye bread, oiled with butter, along with hot sweet black tea. The dish is an excellent snack with vodka, but it is with tea that forshmak reveals the whole indescribable range of tastes.

Herring Forshmak with Cream Cheese and Carrots

A simple, quick, but tasty forshmak is made from herring, processed cheese and carrots. Carrots give the dish sweetness and juiciness, added instead of an apple, and processed cheese - a pasty consistency. Forshmak according to this recipe turns out to be pleasant to the taste, not harsh. Forshmak with cheese is quick and easy to prepare.

Ingredients for the recipe:

• herring with caviar 1 pc.
• eggs3 pcs.
• carrots 1 pc.
• onion 1 pc.
• processed cheese 2 pcs.
• salt, pepper to taste
• small bunch of green onions

Method for preparing herring forshmak with melted cheese:

1. Clean the herring from the entrails, remove the skin, remove the bones. Boil eggs hard-boiled, peel. Boil the carrots until tender and also peel.
2. Pass herring fillets with caviar, eggs, processed cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
3. Place the pate in a bowl. Garnish with finely chopped green onions.

Normal forshmak

Ingredients:

• Herring - fillet of one large fatty fish;
• The apple is small, sour, ideally Antonovka.
• Baton - two slices, no rind;
• Milk - 2/3 cup;
• Onions - one small onion;
• Hard-boiled eggs - 2 pcs .;
• Spices to taste.

Preparation:

1. Soak the loaf in milk for a few minutes.
2. Separate the egg white from the yolk (the yolk is useful for decoration).
3. All prepared components, including slices of a loaf squeezed from milk, are mixed in a blender (or passed through a meat grinder, and then whisk).

Forshmak in bread

Ingredients:

• round black or white bread
• boiled beef 350 g
• onions 1 pc.
• potatoes 350 g
• herring fillet 150 g
• sour cream 200 g
• cheese 40 g
• suzari 25 g
• butter 50 g
• eggs 2 pcs.
• milk 150 ml
• nutmeg, pepper

Cooking method:

1. Boiled boneless beef, herring fillet, cold boiled peeled potatoes and onions mince two or three times. Put the resulting mass in a saucepan, add sour cream, raw egg yolks, salt, pepper and beat everything well.
2. Then add the egg whites whipped into a thick foam and stir again gently so that the whites do not shrink. Cut the lid off the bread, remove the crumb, moisten the bread with milk. After that, place the moistened roll in a greased frying pan and fill with the prepared forshmak using a pastry bag with a toothed tube.
3. Sprinkle with grated cheese on the forshmak bread, drizzle with butter and bake in the oven. When serving, cut the bread with forshmak into portions and put on a round dish covered with a paper napkin, serve separately, if desired, the red sauce with Madeira.

Forshmak "Vilensky gaon"

Cooking method:

1. Soak herring in milk for 1 hour, remove bones and mince.
2. Soak bread and cookies in vinegar and mince together with apples. Mix the resulting mixture with herring, mince again.
3. Add sunflower oil, sugar and sour cream to taste.

Forshmak "Elbert"

Ingredients:

• Herring - 300 g
• Potatoes - 4 pieces
• Eggs - 2 pieces
• Bulbs - 1 piece
• Buns
• Milk
• Oils - 1 stack.
• Sunflower oil

Preparation:

1. Boil the potatoes in their uniforms. Also boil eggs, peel onions, soak a bun and a slice of dark bread in milk. Dark bread must Pass potatoes, eggs, onions, herring and soaked bread through a meat grinder.
2. Then add soft butter, pepper and mix thoroughly again with a fork. Add a couple more drops of vinegar, it adds piquancy and pungency, The consistency should not be very thick, so you need to add a little more vegetable oil and mix everything again.
3. There is no need to add salt, it is enough from the herring fillet. Smooth the finished mass in a mold and pour on top just a little vegetable oil, about a teaspoon on the entire surface, so that it is well saturated.
4. Let it brew.

From Jewish cuisine "Forshmak"

Preparation:

1. Cut herring into fillets Soak fresh white bread in milk Peel and seed apples, thaw butter
2. Grind herring, squeezed bread, apples and onions in a meat grinder. Add softened butter to this. add green onions. Season with salt and pepper, add vinegar and sugar.
3. Beat the mixture thoroughly with a blender and refrigerate. Due to the butter, the forshmak will harden slightly and it will be possible to form neat cubes from it and lay on the bread.

Vegetable forshmak

In general, there are a great many recipes for forshmak in Israeli cuisine: Forshmak from beef Forshmak from vegetables Forshmak from veal, baked Forshmak in a roll Forshmak from salted sprat and many, many others. Try vegetable forshmak today.

Composition:

• 300 gr. cabbage,
• 300 gr. potatoes,
• a jar of sour cream,
• 3 eggs,
• 150 g herring fillet,
• bulb,
• 100 g of bread.
• spices to taste.

Preparation:

1. Pre-soak herring fillets. Chop finely and simmer onions. Chop the white cabbage finely and simmer it with butter until tender. Boil potatoes and mince. Pour milk over stale white bread. Mix it all.
2. Add raw egg yolks, sour cream, onions, finely chopped herring fillets. Beat the whites and mix with the mass. Transfer everything into a form greased with butter and sprinkled with breadcrumbs. Sprinkle with grated cheese (preferably Parmesan), drizzle with butter and bake in the oven. Put the prepared forshmak on a dish.
3. Serve sour cream separately.

Fish forshmak with milk

Ingredients:

For 500 g of fish fillets -

• 100 g milk
• 80 g margarine,
• 100 g onions
• 100 g white bread
• 100 ml of milk
• 3 eggs (for an omelet)
• 1 egg per mass,
• fish broth,
• spices,
• greens,
• salt.

Preparation:

1. Salt fish fillets and milk, sprinkle with ground pepper and fry in fat. Finely chop the onion and fry. Soak white stale bread in milk and squeeze.
2. Prepare an omelet from the eggs, combine it with bread soaked in milk, onions, a raw egg, heated margarine, broth, fish and milk, salt, sprinkle with pepper, nutmeg and mince.
3. Put the mass on a greased baking sheet and bake in the oven. Serve sprinkled with chopped herbs.

Vegetable forshmak

Ingredients:

• 1 small head of cabbage
• 2 potatoes
• 2 tablespoons butter
• 1 egg
• 300 g boneless herring fillet
• 1/2 onion
• 40 g rolls
• 1/2 cup milk
• 1/2 tablespoon of grated cheese and crushed crackers
• salt pepper

Cooking method:

1. Chop the cabbage and simmer with butter. Rub boiled potatoes through a sieve or mince, mix with a loaf soaked in milk, add raw egg yolks, sour cream, finely chopped, lightly fried onions and finely chopped boneless herring fillets, pepper, salt.
2. Mix everything thoroughly. Then beat the whites and mix them gently with the mass. Transfer the mixture to a skillet, greased with butter and sprinkled with breadcrumbs. Smooth the surface, sprinkle with grated cheese, sprinkle with oil, then bake the vegetables in the oven.
3. Drizzle with oil before serving.

Forshmak in Riga

Ingredients:

• salted herring fillet 200 g
• eggs 6 pcs.
• butter 200 g
• bread crumbs 200 g
• boiled beets 1 pc.
• parsley 2 tbsp l.
• grated cheese 3 tbsp. l.
• sour cream 4 tbsp. l.
• salt and pepper to taste

Cooking method:

1. Grind 4 yolks with two tbsp. tablespoons of butter, add crackers, grated beets, herbs, 2 raw eggs, salt, pepper and sour cream.
2. Mix everything, put in a mold and bake over medium heat in the oven for 50 minutes.
3. A few minutes before cooking, sprinkle with grated cheese. Read more

Secrets of cooking forshmak

Herring forshmak - an appetizer, loved by many for its spicy taste, efficiency and speed of preparation. There are countless recipes for making fashmak. Each housewife adds her own secret ingredient, believing that it is he who makes the dish especially tasty. We have collected the most interesting tips on how to make delicious herring forshmak, and we are happy to share them with our readers:

1. To prepare forshmak, you can use not the best herring- salty, stale in the refrigerator and brown. To enhance the taste of fish, soak salted herring in milk for 1-2 hours, and lying in cold black tea.
2. Traditionally, a sour apple is added to forshmak.... If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.
3. The amount of herring in forshmak is no more than 1/3 of the volume... The fish should not dominate the pate, but only give it a herring tint.
4. If you beat the forshmak with a blender or in a modern food processor, take the time to finely chop some of the ingredients with a knife. Forshmak should have a pronounced texture and not be a paste.
5. Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.
6. In addition to herring, forshmak is prepared with the addition of potatoes, cottage cheese, chicken meat.

Despite the fact that forshmak is considered a traditional dish of Jewish cuisine, its variations can be found in many cuisines of the world, each with its own name. We will consider the most popular herring forshmak recipes and various variations below.

Jewish herring forshmak recipe

Let's start with a traditional recipe based on butter, herring and green apple. The latter ingredient is still considered controversial in the authentic version of the dish, but anyone who adds it is guaranteed not to regret it.

Ingredients:

• herring fillet - 490 g;
• - 55 g;
• onions - 110 g;
• white bread - 4 slices;
• apple - 80 g;
• eggs - 2 pcs.;
• cream - 160 ml.

Preparation

Make sure the herring is not overly salted, otherwise soak the fish in cold water for a couple of hours. Remove the bones from the pulp with tweezers. Pour the cream over the white bread slices and let sit for 10 minutes. After a while, lightly squeeze the bread to remove excess cream. Boil the eggs. Pass all prepared ingredients through a meat grinder. It is better to chop the onions by hand, as after scrolling, they release too much liquid, making the forshmak dull. Chop the onion and chop the eggs finely. Whisk the bread and fish pasta with butter, add the egg and onion, followed by the grated apple. It is customary to serve forshmak chilled in the company of crispy rye toasts or just like that.

The most delicious herring forshmak

Let's move a little away from the classics and fill the forshmak with a mixture of oil and apple cider vinegar. This makes an interesting combination of sour dressing, salted herring and sweet and sour apples. Bread and a pinch of sugar soften the boundaries of tastes.

Ingredients:

• a pinch of sugar;
• vegetable oil - 55 ml;
• vinegar - 15 ml;
• eggs - 3 pcs.;
• apple - 90 g;
• white bread - 3 slices;
• large carcass of herring.

Preparation

Before making herring forshmak, cut the fish and remove all bones from the fillets. Put slices of fish, bread, and apple in a blender. Boil the eggs and, after peeling, send to the rest of the bowl. Whisk all ingredients together until a paste forms. Top with a pinch of sugar, butter and vinegar.

Herring Forshmak - Cream Cheese Recipe

Forshmak can also be prepared from smoked herring, the stunning aroma of which will make the dish even more appetizing, and it will be complemented by a completely unusual ingredient - processed cheese.

Ingredients:

• smoked herring - 135 g;
• processed cheese - 140 g;
• lemon juice - 25 ml;
• a pinch of paprika;
• a handful of green onions;
• vegetable oil - 15 ml.

Preparation

Separate the flesh of the smoked fish from the bones and disassemble it with a fork. Combine the fish with melted cheese and top with the onions. Then add a mixture of lemon juice and oil, and a pinch of paprika.

Forshmak also has its own variation in Polish cuisine. Here, herring is complemented by pickles and dill herbs. The addition of bread is not provided in the recipe, while in the classic forshmak it plays a fundamental role, providing the ingredients with a pasty consistency.

Ingredients:

Preparation

Separate the herring fillets from the ridge and remove the bones remaining in the flesh with tweezers. Chop the pickles and red onion as much as possible. The fish can be whipped with a blender or chopped by hand as finely as the rest of the ingredients. Combine herring, onion and cucumber together, season with butter, lemon juice and red pepper.

Forshmak is a somewhat forgotten snack, not often mentioned dish. But in vain! It can be prepared very quickly, it is tasty and from simple products. And now you can buy herring almost everywhere, decent. We have already prepared many dishes, but we will cook forshmak for the first time.

Few people know that there are two main varieties of this dish: from minced meat - Prussian, and from herring - Jewish. Well, we practically do not cook it from meat, but from herring, the recipe spread throughout the country from Odessa, because there was a large Jewish diaspora for many centuries.

Probably how many people are in the world, there are so many recipes for cooking forshmak. Everyone will definitely bring something of their own. Therefore, please do not write in the comments that this forshmak is not correct. They are all correct in their own way. So let's go.

How to make herring forshmak: step by step recipes with photos

We will look at and prepare some recipes. I have also prepared some videos for you. Watch and repeat. Since all the recipes in the world of this dish are the same type, of course, with the exception of each of its own raisins, I hope that you can freely cook a delicious forshmak.

1. Herring forshmak

Ingredients:

• Fat slightly salted herring - 350 g.
• Eggs - 2 pcs.
• Butter - 70 g.
• Onions - 40-50 g.

Marinade for onions:

• Sugar - 1 tsp
• Table vinegar 6% - 1 tablespoon
• Water - 50 ml.

Preparation:

1. Clean the middle head of the onion, cut it in half, cut one half into small cubes.

2. Pour into a deep container, add vinegar, sugar, warm water. We mix everything well and leave to marinate for 20 minutes.

3. Clean the herring from the skin and cut off the head and tail. We do not throw away the head and tail, they will still be useful to us.

4. Remove the entrails and separate the fillets from the bones.

5. Remove the black film from the inside of the herring.

6. Cut half of one fillet lengthwise into long strips

and then cut into small cubes.

7. Put the chopped herring into a cup.

8. Cut the eggs into a blender container.

9. Put the second half of the herring cut into small pieces there.

10. And the onion squeezed from the marinade.

11. Beat everything with a blender.

12. Spread the resulting mixture to the finely chopped herring.

13. Add butter at room temperature.

14. Mix everything thoroughly.

15. Clean the head of the herring from gills, the rest of the body and wash or wipe it with a napkin, inside and out.

16. Put the herring mass on a dish and shape into a fish.

17. Insert the tail and attach the head.

18. Spread the fin with lemon wedges.

19. Sprinkle with green onions.

20. Decorate with egg wedges

21. Olives and herbs.

Serve. Everyone can take a little with a knife and spread the toasts you have prepared in advance.

We've got a great holiday dish.

Bon Appetit!

1. Herring forshmak very quickly

Ingredients:

• Lightly salted herring - 350 g.
• Boiled eggs - 3 pcs.
• Processed cheese curds - 3 pcs.
• Mayonnaise - 1 spoon

Preparation:

1. Peel the herring as in the previous recipe. Fillet.

2. Cut it into pieces

and place in a blender bowl.

3. Cut the eggs and add to the herring.

4. Cut the processed curds. Cheese should be creamy, soft and also add to herring.

5. Add mayonnaise and start mixing everything.

6. Our forshmak, or you can call herring with cream cheese and eggs, is ready.

Place pieces of bread, black or white, whichever you like, in a dry preheated frying pan and fry a little on one side, until yellow. On the other hand, you can not fry, but put our mixture on it. If you have a toaster, it's even easier, put the bread on for 2-3 minutes, put on the forshmak and enjoy.

Bon Appetit!

1. Forshmak in Russian

Ingredients:

• Lightly salted herring
• Boiled carrots
• Mayonnaise
• Butter

Preparation:

In this recipe, we will experiment a little, adding ingredients to taste and thus establishing the consistency of the dish you like.

1. Pieces of pre-peeled, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets in case you want to add more herring.

2. Boiled carrots - 1 pc. we scroll through the meat grinder directly into the herring. Can be pre-cut into pieces for easier scrolling. We add carrots for the color of our dish, and for the taste. It softens the taste of herring, as it were.

3. We take 70-100 grams of butter (depending on what kind of herring was) and also, scrolling in a meat grinder, add to the herring with carrots.

4. Mix everything. Let's try.

I determined that there are a lot of carrots, few herrings. Apparently you will have to add processed cheese and herring.

5. Scroll the processed cheese through a meat grinder into the herring. Mix thoroughly. Let's try. Yes, we still need to add herring.

6. Add the remaining herring. Let's try. Hmm ... Well, not bad at all. We remember that usually an egg is added to the forshmak. Let's and we'll add.

7. Take a boiled hard-boiled egg, peel it, take out the yolk and put it aside, and pass the protein through a meat grinder into a separate plate.

8. Lay half of the minced meat, mix the eggs with the egg white and taste ... Then we try without the egg .... Well, what did you like best?

Hard-boiled egg - 2 pcs.

Preparation:

1. Hard-boiled eggs, put in cold water for 3-5 minutes, peel.

2. Cut the herring into fillets, for this cut off the head and tail, cut across the belly with kitchen scissors, remove all the insides. Cut off all fins. Make an incision on the back, taking a knife at the corners of the incision, remove the skin. Deepen the incision on the back and use your hands to separate first one and then the other side from the bones. Remove the remaining bones from the fillet. Peel the fillet from the black film inside. Cut into pieces for a meat grinder.

3. Cut off the crusts from the bread and soak it in milk.

4. Wash the apple, remove the skin, remove the core, cut into eighths.

5. Twist all products through a meat grinder, preferably twice, so the minced meat will be much softer.

6. Save one yolk for garnish.

7. Peel the onion and chop very finely, add it to the forshmak. Pepper.

8. Mix everything. Put the forshmak in a herring pot and flatten.

9. Chop the green onion, grate the remaining yolk. Garnish with onion and grated yolk forshmak.

Bon Appetit!

1. How to make herring forshmak

Ingredients:

• Lightly salted herring, fatty - 350 g
• Apple - 170 g
• Baton - 2 pcs. piece, stale
• Onions - 80 g
• Chicken egg - 2 pcs.
• Vegetable oil - 1 tbsp.
• Lemon juice - 1 tablespoon
• Black pepper - to taste

Preparation:

1. Put the eggs to boil for 10-12 minutes. When ready, pour cold water for 5 minutes. Peel.

2. The herring should be taken whole and the fatter the better. Peel and butcher it as in the recipe above.

3. Peel the onion, cut into thin half rings, add lemon juice, crush a little, set aside to marinate.

4. Soak the loaf, pour 2-3 tablespoons of water. Let it stand for a while, soak it.

5. Put herring, loaf, onion, apple in a blender, pepper and add vegetable oil.

6. Mix everything, beat until smooth.

7. Grate eggs and add to herring forshmak.

Of course, you can twist all this, including twisting the eggs in a meat grinder. Who has what.

Put our forshmak in the refrigerator for 30-60 minutes.

Decorate with sprigs of greenery. You can sprinkle some cheese.

Serve with slices of black bread and butter. You can also serve green onions.

Bon Appetit!

1. 1. Video - Cooking Forshmak from Herring

1. 1. Video - Forshmak in a new way

1. 1. Video - Forshmak from herring